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Tried a new way to make corn bread: Add grated cheddar cheese (1/2 cup or so), chopped jalapeno; added 1/2 cup of coarse cornmeal as part of the 2 cups of cornmeal. Did not have buttermilk so made non-fat sour milk. The best part: cook this is a Belgian waffle iron coated with non-stick spray for 9-10 minutes - crunchy, perfect with chili (or black-eyed pea soup for New Year's Day)! My husband loved this - makes plain old cornbread more interesting.

I added corn and adjusted for high altitude, but still, the cornbread was dry. I was going for a cornbread somewhat like that at the Bandera restaurant, but no such luck with this one. It wasn't bad though.